1 pound uncooked spaghetti (or 7 cups cooked)
1/2 cup grated Parmesan cheese
1/2 cup part skim ricotta cheese
1 tablespoon dried Italian seasoning
2 teaspoon dried basil
4 egg whites
2 medium tomatoes, coarsely chopped
4 ounce shredded part-skim mozzarella cheese
8 ounces low fat pasta sauce

Heat oven to 350 degrees. Spray a springform pan with nonstick cooking spray. Cook and drain spaghetti as directed. Rinse with cold water and drain. Toss spaghetti, Parmesan cheese, ricotta cheese, Italian seasoning and egg whites until well coated. Press half the spaghetti mixture in the bottom of the pan. Layer with half of the tomatoes and sprinkle with half of the basil and mozzarella cheese. Press remaining spaghetti mixture on top. Sprinkle with remaining basil, tomatoes and mozzarella cheese. Bake 30 minutes. Let stand 15 minutes, remove sides of pan and cut into 8 wedges. Spoon 1 ounce of spaghetti sauce over each slice and serve.

Makes 8 Servings
Serving Size: 1 slice